Photo: Anna Pelzer
Crispy Potato Sopes (Masa Boats) with Salsa, Goat Cheese and Herb Salad
16 ingredients
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Estimated Nutrition (whole recipe, rough)
809
Calories
30g
Protein
37g
Fat
91g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Potato | 1 medium (173g) baked | 161 |
| Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Tomato | 1 medium (123g) | 22 |
| Arugula | 1 cup (20g) | 5 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 russet potatoes, about 8 oz. total,
- peeled and cut into large pieces
- Salt, to taste, plus 3/4 tsp. salt
- 1 cup fresh smooth-ground corn masa for
- tortillas, or 1 cup powdered masa harina
- mixed with 1/2 cup plus 2 Tbs. warm water
- 1 1/2 tsp. balsamic vinegar, plus more as
- needed (optional)
- 3/4 cup fresh salsa, such as red chili-tomatillo
- salsa
- 2 generous cups loosely packed torn herb
- leaves, such as watercress, arugula, mizuna
- and/or basil
- About 1 cup crumbled goat cheese (chèvre),
- ricotta salata or Mexican
- Vegetable oil for deep-frying
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes